Counter 01 · Beef & Steak
Filet Medallions with Roasted Celery Root and Balsamic
Small tenderloin medallions grilled in a ridged pan, served beside butter-roasted celery root cubes with a thick balsamic reduction brushed across the plate.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
Medallions are cut from the narrower part of the tenderloin, so each diner gets two small steaks instead of one big one, and they cook in under ten minutes. Celery root is the underused winter vegetable that belongs next to them: roasted in butter it turns sweet and nutty, like a cross between potato and celery. Reduce the balsamic slowly on low heat until it looks like syrup, then let it cool slightly so you can paint a clean stripe across the plate.
Method
-
Heat the oven to 425 F. Toss the celery root with melted butter, thyme sprigs and 1 teaspoon salt, spread on a sheet pan and roast 30 to 35 minutes, stirring once, until golden at the corners.
-
Simmer the balsamic and brown sugar in a small saucepan over low heat for 15 to 20 minutes until reduced to about 1/4 cup and syrupy. Cool for 5 minutes.
-
Pat the medallions dry, rub with olive oil and season with the remaining salt and the white pepper.
-
Heat a ridged grill pan over high heat. Grill the medallions 3 minutes, turn, and grill 2 to 3 minutes more until they reach 128 F.
-
Rest the medallions for 4 minutes.
-
Brush a wide stroke of balsamic reduction across each plate with a pastry brush, spoon a mound of celery root beside it, and set two medallions against the vegetables.
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